Mary & Martha's Kitchen Recipe

Category	Regional Cuisine
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German Black Bread Recipe 1 pk Yeast 1 tb White sugar 12 c Bread flour 12 c Medium rye flour 2 c Whole wheat flour 1/2 c Unprocessed bran flakes 1 tb Caraway seeds 1 ts Salt 1 ts Instant coffee powder 1/4 ts Fennel seeds 1 c Water 2 tb Water 2 tb Molasses 2 tb Cider vinegar 1/2 oz Unsweetened chocolate (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible.

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<h1>German Black Bread</h1> <h2>Recipe</h2><p> <P>1 pk Yeast <P>1 tb White sugar <P>12 c Bread flour <P>12 c Medium rye flour <P>2 c Whole wheat flour <P>1/2 c Unprocessed bran flakes <P>1 tb Caraway seeds <P>1 ts Salt <P>1 ts Instant coffee powder <P>1/4 ts Fennel seeds <P>1 c Water <P>2 tb Water <P>2 tb Molasses <P>2 tb Cider vinegar <P>1/2 oz Unsweetened chocolate <P>(I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible. <div><a href='http://www.maryandmarthaskitchen.com/German_Black_Bread/28946/' title='German Black Bread Recipe'>German Black Bread Recipe</a></div>

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